Preparation

Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.

Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.

Cooks notes:

•The eggs in this recipe are not cooked.
• Tiramisu can be chilled up to 1 day.

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Reviews

Disappointing, especially considering the costly ingredients. I used extra cookies, as recommended below, and assembled it about 5 hours before we ate it- but it was still a sloppy mess. Flavor was good, but texture was off.

I agree with previous posts, you need to double the cookies. Cookie soak time may have been too long as well. Custard was light and airy. It was a huge hit and I would make again with double the cookies and less soak time.

I agree with cellospice from Charlotte. Something is not right with the proportions. I used the entire 7oz bag of cookies and the ratio of custard to cookie was way too much. The amaretti dissolved considerably, also there was a lot of coffee liquid at the bottom of the dish.
On the plus side, I definitely prefer the flavor of the amaretti to lady fingers, and the custard was super light with just the right amount of sweetness.

The cookie to filling ratio in this
dessert is off. I bought a 7 oz bag
of amaretti and ended
up "sprinkling" the cookies over the
2nd layer as there was not enough to
make a complete layer. I had
leftover mascarpone filling-which on
its own is certainly delicious, but
was a little disappointed when
assembling. Incidentally, there was
an amaretti tiramisu recipe on the
bag of cookies I bought. It called
for the layering of amaretti as well
as the traditional lady fingers.
Wish I'd picked up a package of
those in addition to the amaretti!

This recipe belongs being written in about the 50's when raw eggs were safe to eat in the US. Cooking the yolks, like one commentary suggests, will probably take care of any Salmonella in the yolks, but what about the whites of the eggs??? I will make a white egg meringue now and then, but only because it is baked.

If you are worried about the raw egg, you can always use a double boiler and beat the eggs with the sugar over simmering water. The egg will cook, you must let the egg cool a bit before proceeding with the rest of the recipe.